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November 13, 2017

Creamy Tomato Soup With Scones

Some of my favourite dishes have a strong tomato component — Tofu Parmigiana, Loaded Vegan Chili and Roasted Tomatoes, Rice & Bean Soupto name a few — but it occurred to me that I’ve never made a classic tomato soup before. In fact, the thought of tomato soup has always made me think of Clamato Juice so I think I’ve had an ‘aversion’ to it all these years….until tonight that is. This Creamy Tomato Soup recipe is delicious — the Campari tomatoes lend sweetness to the soup while the cashews and parmesan cheese bring a savoury dimension to what could be an average ho-hum tomato soup.

You definately want to use fully ripened tomatoes to yield the best flavour. I used Campari tomatoes, which are regarded as some of the sweetest and most flavourful tomato varieties you can buy. I just learned recently that Campari tomatoes are deep red in colour, redder than most store-bought tomatoes, because they are grown hydroponically and ripened on the vine, which also eliminates the need for pesticides. Developing this recipe piqued my curiousity about the different varieties of tomatoes on the market and their characteristics that make them best suited for different types of dishes but I’ll leave that for another post 🙂

Since we are a family of bread addicts, I elected to make scones to complement this Creamy Tomato Soup. Inspired by this Buttermilk Scone Recipe — which I’ve been making since the kids were born — I decided to not only ‘veganize’ it but add a decadent dimension to (cheese of course). Since we discovered Earth Island®/Follow Your Heart®Vegan Gourmet Shreds during our family trip to Seattle this year I won’t shy away from using shredded cheese in my recipes since it not only tastes pretty close to the real thing, but melts like the real thing too 😉. You can whip up a batch of these biscuits in under 20 minutes and they are simply delicious. Whether dipped in soup or eaten on their own I consider these scones one of the ‘”essentials” in our library of vegan recipes.

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Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.